Baked Ham Salad With Fresh Herb Pesto Dressing
1 hour 40 minutes
Not too tricky
- 1x 1.35kg lean smoked gammon joint
- Salad leaves
- New potatoes, boiled
For the Glaze
- 4 tablespoons dark chunky marmalade
- 1 tablespoon sweet chilli sauce
- 1 tablespoon demerara sugar
For the Pesto Dressing
- 1 tablespoon fresh basil
- 1 tablespoon fresh mint
- 1 garlic clove
- 25g pinenuts
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
Place gammon joint in a large saucepan and cover with water
Bring to the boil reduce the heat and simmer for the calculated cooking time - 20 mins per 450g plus 20 mins.
Remove joint from the pan, drain, remove the rind and score the fat into diamonds. Line baking tray with foil. Preheat the oven to , 180°C, 160°C Fan, Gas Mark 4-5.
Mix together glaze ingredients and spoon the glaze over the joint. Bake for about 10 minutes until glaze is sticky and golden.
To make dressing: Whizz together pesto ingredients in a food processor or hand blender for 1-2 minutes until combined.
Serve the gammon cut into chunky wedge slices with a large pile of salad leaves, boiled new potatoes and the fresh pesto dressing.
This recipe contains nuts.